Minted Saffron Rice With Currants And Pine Nuts Recipe
Servings: 1
Ingredients
- 2 Tbsp. Vegetable oil
- 1 tsp Cuminseed
- 1 x Cinnamon stick
- 1 x Bay leaf
- 1 c. Finely minced onion
- 2 c. Long-grain rice
- 2Â 1/4 c. Water
- 1/3 c. Currants
- 1/4 tsp Crumbled saffron threads
- 1Â 1/2 tsp Salt
- 1/2 c. Pine nuts, toasted lightly
- 1/4 c. Finely minced fresh mint leaves
Directions
- In a large heavy saucepan heat oil over moderate heat till warm but not smoking and cook cuminseed, cinnamon stick, and bay leaf, stirring, till mix is fragrant and cuminseed is several shades darker (be careful not to burn it).
- Add in onion and cook, stirring, till softened. Add in rice and cook, stirring, 1 minute. Add in water, currants, saffron, and salt and bring to a boil, covered. Reduce heat to very low and simmer rice, covered, 20 min, or possibly till liquid is absorbed.
- Let rice stand 5 min. Throw away cinnamon stick and bay leaf and stir in pine nuts and mint.
- Serves 6.
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